Vegetable Medley

Serves 4

Ingredients
1 tbsp canola or olive oil
3 cloves garlic, minced
1 tbsp grated fresh ginger
1 jalapeno pepper, seeded and finely chopped (optional)
1 tsp ground cumin
1/4 tsp turmeric
2 tsp sugar
1 tsp salt
1 cup water
1 lb eggplant, unpeeled, cut into 1" cubes
3/4 lb potatoes (3-4), preferable Yukon Gold, peeled and cut into 1" cubes
3/4 lb sweet potatoes (2-3), peeled and cut the same
1/2 lb ripe plum tomatoes, seeded and coarsely chopped
1/4 lb green beans, cut into 2" lengths
2 tbsp chopped blanched almonds, coarsely ground
2 tsp curry powder

Directions
In a large, deep skillet or Dutch oven, heat oil over medium heat. Add garlic and ginger and cook until golden, about 1 minutes. Add jalapeno, cumin and turmeric and stir. Stir in sugar, salt and water. Increase heat to high and bring to a boil. Add eggplant, potatoes, sweet potatoes and tomatoes. Reduce heat to low and simmer, covered, stirring occasionally, for 15 minutes. Add green beans and simmer, covered, until vegetables are tender, about 15 minutes more.

With the back of a spoon, mash a few pieces of the potato and sweet potato and mix into the sauce. Stir in ground almonds and curry powder. Remove from heat. Let stand for 10 minutes before serving.